|salted geoduck and inamona|
This salted geoduck and inamona dish is inspired by the many poke dishes that I have made, ate at restaurants and purchased pre-made on some (Hawaiian island) markets. For this appetizer, I used 1/2 a teaspoon of sea salt in the inamona. If you prefer less salt then decrease the amount. I think this appetizer goes well with extra cold beer!
Salted Geoduck and Inamona (appetizer for 1-2)
About 1 cup thinly sliced geoduck (How to Clean and Prepare a Geoduck)
About 1/2 cup chopped Chinese chives and flower buds
1 recipe of inamona (see recipe below)
Juice from 1/2 baby lemon
Mix the geoduck, chives, inamona, and lemon juice well and serve.
Inamona (makes a little over 1 tablespoon)
2 whole roasted candlenuts, roughly chopped (about 1 Tbsp chopped)
1/2 tsp Hawaiian pink sea salt (or another sea salt)
1/4 tsp chili powder (or cayenne powder for more heat)
1/4 tsp freshly ground black pepper
Heat a small pan over medium-high heat. Add all ingredients. Roast by moving the contents around on a pan for about a 45 seconds to a minute. Avoid burning the nuts. Remove the contents and let everything cool completely before using.
|roasted kukui nuts|